April 4, 2016
Sears five-ounce tenderloins and white mushrooms
Stories this photo appears in:
In the Kitchen: Meet Chef Pawel Podbielski of Le Refuge
The Making of Filet de boeuf Wellington
Chef Pawel Podbielski sprinkles flour on the counter so the pastry won't stick. He is making Filet de boeuf Wellington, a customer favorite, at Le Refuge on Washington Street. "Last Saturday night I made 12 of these and they all sold out," he says. "I'm getting this pan nice and hot and then I'll add Kaola gold oil because it's no trans fat and has a buttery taste."
In the Kitchen: Meet Chef Pawel Podbielski of Le Refuge
The Making of Filet de boeuf Wellington
Chef Pawel Podbielski sprinkles flour on the counter so the pastry won't stick. He is making Filet de boeuf Wellington, a customer favorite, at Le Refuge on Washington Street. "Last Saturday night I made 12 of these and they all sold out," he says. "I'm getting this pan nice and hot and then I'll add Kaola gold oil because it's no trans fat and has a buttery taste."
Comments
Use the comment form below to begin a discussion about this content.
Sign in to comment
Or login with:
OpenID